Pork may seem simple, but it can be tough to perfect. Use our guide to help you find the right method for the juiciest pork. Remember, the following cuts, thicknesses, weights and grilling times are meant to be guidelines rather than hard-and-fast rules. Cooking times can also be affected by altitude, outside temperature and desired doneness.
Grill pork steaks and chops 1 inch thick or less using the direct method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick chops over direct high heat and finish grilling over indirect medium heat, turning once halfway through grilling time. Grill roasts, ribs and bratwurst using the indirect method for the time listed or until the internal temperature reaches the desired level.
Finally, let roasts, larger cuts of meat and thick chops rest 10 to 15 minutes before carving. It’s all about keeping the juices where they should be – in the pork, not on the plate.